Cut enough of the cilantro leaves and tender stems to yield 2 cups, and place in jar of a blender. Coarsely chop the jalapeno and add to blender along with the honey and 1 tablespoon of the oil. Cut the lime(s) in half and squeeze into blender (about 3 tablespoons' worth). Add a pinch of salt and blend on low speed to combine, then on high speed to form a sauce. Taste; adjust seasoning or add juice as needed. Transfer to a bowl or small pitcher. Yield will be 3/4 cup.

Cut the potato into 1/2-inch cubes; place them in a medium saucepan and cover with salted water. Bring to a boil over high heat. Cook for 4 minutes. While potato is cooking, cut the cauliflower into bite-sized (or smaller) pieces, and cut the onion into small dice to yield 1 cup. Grate the ginger to yield 1 tablespoon.

Add cauliflower to potato; after water returns to a boil, cook cauliflower for 1 minute. Drain vegetables in a colander.

Crack the eggs into a mixing bowl; add 2 tablespoons water and 1/2 teaspoon of salt. Whisk for 2 minutes, until quite foamy.

Return skillet to stove over medium-high heat. Add remaining 2 tablespoons oil. Pour in eggs and let them set slightly before stirring. Use a spatula to gently push eggs toward skillet's center, tilting skillet as needed to evenly distribute any egg that is not quite set. As soon as eggs are barely firm, turn them over and cook for 15 to 20 seconds. Remove from heat.

Return vegetable mixture to skillet and stir gently to incorporate into eggs. Divide among individual plates; drizzle with a tablespoon or two of cilantro-jalapeno sauce and serve with warm naan bread and/or baked sweet potato wedges.